Method

01

For pickled cucumber, combine all ingredients except cucumber in a saucepan and stir over medium heat until sugar dissolves (3-5 minutes). Bring to the boil, remove from heat, cool, then add cucumber and set aside to cool completely.

02

Peel grapefruit with a small sharp knife, then segment over a bowl to catch juices. Break segments into small pieces and reserve segments and juice separately.

03

Place mackerel in a non-reactive dish, drizzle with 1 tbsp each of olive oil, lemon juice and reserved grapefruit juice and 1 tsp sea salt. Toss to combine, then stand until cured (4-5 minutes).

04

Pile avocado in the centre of four plates. Top each with grapefruit, then mackerel mixture. Scatter with chervil sprigs, drizzle with extra olive oil, if desired, and serve immediately with pickled cucumber, crab meat and paprika to the side.

Note George Sideris sometimes substitutes ruby grapefruit with blood oranges and Valencia oranges, depending on what’s in season. Arbequina olive oil is pressed from arbequina olives grown predominantly in Catalonia. The oil is available from select supermarkets and delicatessens. If unavailable, substitute a good quality extra-virgin olive oil.

I have returned from another exquisite lunch of tapas at Delicado, McMahons Point. The Spanish mackerel ceviche with avocado, grapefruit and spanner crab is outstanding. Could you possibly persuade chef George Sideris to share the recipe?”
Amanda Holt, Lilyfield, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

Serves 4 people

10 min preparation

5 min cooking (plus cooling, curing)

GTSignature Collection

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